Scroll down for a testimonial of an associate working in Nutrition and Dietetics.

Job Profile Summary:

Supports the departmental mission of providing pleasant mealtime and break experiences to associates, physicians, volunteers, visitors and the public through the operation of the departmental catering service. All roles assume these attributes of the job:

• Creates a service culture • Anticipates patient/team member needs and services all patients/customers/team members • Takes ownership of a problem and ensures a positive outcome • Serves as a quality assurance control point for every aspect of the operation • Assumes the role of a patient/customer advocate • Demonstrates strong written and verbal skills • Performs other duties as requested by supervision

Job Description:

Caterer Essential Responsibilities:

1. According to specific procedures, functions as caterer during designated times and is responsible for the planning, ordering, preparation, delivery, flow and clean-up of catering events.

• Monitors catering events for planning purposes using electronic database.
• Communicates and coordinates catering events with supervisor, director,and food distributor.
• Delivers events with flawless planning, execution while maintaining the highest standard of customer service and hospitality.
• Coordinates and participates in clean-up activities so that efforts are efficient, coordinated and orderly.
• Prepares written evaluations of catering events, sends evaluations to requestors and compiles results of returned evaluations. Uses an electronic database to store data and run reports.
• Responsible for maintaining only the best food quality and food safety of all food items served. Foods served must meet all requirements of the Indiana Food Code.
• Ensures tables, fixtures and areas are maintained clean and safe.
• Plates cold food items in an attractive manner and serves hot foods in a safe and attractive manner. Items are always served with a garnishment.
• Uses down time to take inventories, re-order and stock items used in the catering operation (placemats, catering supplies, napkins)
• Operates equipment for cooking, holding, serving and cleaning in safe, clean and appropriate manner.
• Prepares receipts and invoices for catering customers
• Plans menus and tests recipes for all catered events.

2. Maintain data entry and reporting of daily floor stock orders and productivity data.

• Uses daily data to compile database of patient floor stock. Must be able to maintain pantry stocking database, add, subtract, and edit data in database.
• Updates database to accurately reflect current pricing of floor stock items.
• Updates database to accurately reflect current pricing of catering events/pantry stock.
• Sends invoices to internal and external customers for catering services.

3. Research and plan catered events.

• Responsible for researching possible food events using electronic and print media.
• Responsible for arranging for products to be trialed prior to service dates.

4. Prepare and maintain a Catering/Vendor Database related to catering products and events.

• Responsible for using either an Access or Excel database to maintain data on possible catering products and vendors.
• Maintains good relationships with vendors relative to catering items.

5. Responsible for daily set-ups for beverage breaks. If unable to be present or deliver the set-ups, responsible for communicating to back-up associates that will deliver the set-up.

• Includes daily review of set-ups for entire operation.

6. Responsible for assisting in all areas of the department when down time is available.
7. Deliver pantry stock when daily.

Cook/Baker/Copper Grill Production Essential Responsibilities:

A. According to specific procedures, daily production sheets and menus, prepares foods to be cooked in the appropriate amounts for patients, cafeteria and hospital use including special diets. This includes meats, vegetables, salads, breads, and desserts.

• Cleans and processes foods according to specific standards in preparation for cooking and baking by using established recipes.
• Estimates number of servings to be obtained from recipes and prepares the required quantities.
• Prepares food using convection ovens, combi ovens, steam jacketed kettles, fryers, griddle, char broiler, tilt skillet. Broils, grills, bakes, fries, purees and cooks foods in a timely and efficient manner.
• Prepares short order items, batch orders, and special diet items on short notice.
• Prepares cold food items according to established recipes.
• Assembles cold food items in a timely and efficient manner.
• Pre-preps food items as indicated on production sheets.
• Operates cooking equipment efficiently, utilizing safety measures.
• Portions food items into proper serving containers utilizing proper portion sizes.
• Follows recipes and plating guides for all items served.
• Garnishes food items according to recipes on a consistent basis.
• Performs other duties as requested.

Porter Essential Responsibilities:

According to specific procedures and daily cleaning assignments, cleans and organizes in various areas of the kitchen. Also assists other areas in the department as directed by leadership. Is cross trained to work in production areas as needed. Cleans and processes foods according to specific standards in preparation for cooking and baking by using established recipes.

• Estimates number of servings to be obtained from recipes and prepares the required quantities.
• Prepares food using convection ovens, combi ovens, steam jacketed kettles, fryers, griddle, char broiler, tilt skillet. Broils, grills, bakes, fries, purees and cooks foods in a timely and efficient manner.
• Prepares short order items, batch orders, and special diet items on short notice.
• Prepares cold food items according to established recipes.
• Assembles cold food items in a timely and efficient manner.
• Pre-preps food items as indicated on production sheets.
• Operates cooking equipment efficiently, utilizing safety measures.
• Portions food items into proper serving containers utilizing proper portion sizes.
• Follows recipes and plating guides for all items served.
• Garnishes food items according to recipes on a consistent basis.
• Performs other duties as requested.

B. Monitor worksheets and ensures that food items are prepared as needed for the next day's menus or assembles items so they will be ready for the next menu.

C. Handles and stores bread products, desserts, and other foods so that proper sanitation (HACCP), nutritional quality, and freshness is maintained.

D. Bakes foods so that customers receive the freshest products anytime food orders are placed.

E. Operate cafeteria grill in a safe, attractive manner. Responsible for grill temperatures and cleaning the grill hood. F. Plates and bags all cold food items for Meals on Wheels Operation.

Salads Essential Responsibilities:

• According to specific procedures, daily production sheets and menus, prepares foods in the appropriate amounts for patients, cafeteria and hospital use; including special diets. This includes vegetable salads, gelatin salads, fruit salads and salad bar.
• Cleans and processes foods according to specific standards in preparation for cooking or consumption.
• Estimates number of servings to be obtained from uncooked and cooked salads and prepares the required quantities.
• Prepares short order items, batch orders, and special diet items on short notice.
• Prepares cold food items according to established recipes.
• Assembles cold food items in a timely and efficient manner.
• Pre-preps food items as indicated on production sheets.
• Operates cooking equipment efficiently, utilizing safety measures to prepare recipes as needed.
• Portions food items into proper serving containers utilizing proper portion sizes.
• Follows recipes and plating guides for all items served.
• Garnishes food items according to recipes on a consistent basis.
• Monitor worksheets and ensures that food items are prepared as needed for the next day's menus or assembles items so they will be ready for the next menu.
• Handles and stores meats, vegetables, bread products, soups, desserts, salad products and other foods so that proper sanitation, nutritional quality, and freshness are maintained.
• Stock pantries with designated stock.

Food Distributor Essential Responsibilities:

• Conducts physical and computer inventories and places telephone orders, computer orders or orders via sales representatives. Conducts inventories and places orders for grocery items, meats, produce, milk, ice cream, bread, equipment, supplies, and cleaning agents.
• Uses various computer programs.
• Receives deliveries of food items and supplies using established receiving procedures.
• Stocks and rotates food and supplies on shelves and in freezer in clean and orderly fashion according to established procedures.
• Maintains storage areas, walk-in refrigerator and freezer in clean and orderly fashion according to established procedures.
• Assigns appropriate cost accounting numbers to invoices on a weekly basis.
• Assists the Department Director and Supervisors in maintaining the annual food budget by using good purchasing practices.
• Using established procedures, delivers food preparation items to Cooks, Baker, and Cook's Aides. Must be prepared to push a 300# cart.
• Stocks Nursing Pantry cart and delivers cart to specific areas on a daily basis. Must be prepared to have the ability to push a 400# cart.
• Creates a culture of service.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the associate for this job. Duties, responsibilities and activities may change at any time with or without notice.

Certification

• None

Work Shift:

1st Shift (United States of America)

Scheduled Weekly Hours:

40